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Valley Of Flowers – Hemkund Sahib Trekking
The Valley of Flowers is an extremely magnificent sight. Though it remains under the snow for most of the year, we can visit it from July to September. It is situated at an altitude of 3800 m. During this time of the year there is an array of mesmerizing colors. The floor of the valley is embedded with colors all around. It was declared in 1982 to be a National Park. It is now a World Heritage Site. A home for the fairies, as said by the locals, this legend is popular here, among the locals. This trek is easy, anybody, physically fit can attempt it. Being in the Valley of flowers, then we can go to Hemkund which can be done in 1-2 days extra. Hemkund Sahib is name of a Sikh shrine.
Travel Services:

Early morning we proceed towards Govind Ghat at an altitude of 1900m. The hike begins here, to go to the trail leading to the Valley of flowers and Hemkund. The route divides into two, one leading to Hemkund and the other to the Valley of Flowers. It is a 8-10 hour drive. Night can be spent isn Joshimath or Govind Ghat.
DAY 2: Trek-Govind Ghat to Ghangria

We meet Alaknanda River flowing on the way. We then cross the bridge to begin the trekking. As it s a pilgrimage site route, it is paved. You will […]

Cooking Mutton Curry
Curries are made from different ingredients – the most common chicken, eggs, mutton, fish, prawns and also vegetables. Generally curry in South India means a dish which contains thick gravy. This can be had with rice, parantha or chapatis as per your liking. They are made using a combination of yogurt and also sometimes coconut milk. They are served either wet or dry depending upon the taste of the person.

First flatten the meat cubes
Mix the flattened cubes in yogurt by adding salt, turmeric, chilli powder and coriander powder.
Half of the onions have be arranged in the bottom of the pressure cooker
Then arrange the meat pieces and also add the yogurt mixture on top of it.
Next add the layer of ginger garlic paste and also add rest of the onions. Along with this add the whole spices.
Add 2 cups of hot water and pressure cooker it until it is cooked well
Remove from the pressure cooker and cook till gravy is thick and then add tomato puree along with the oil and sauté till oil separates
Garnish with fresh coriander leaves and serve hot.

Cooking Chicken Biryani
Biryani has been originated in Turkey or Persia. The Muslim travelers have brought this to India and other places on the map closer to Persia. You can make a vegetable, mutton, chicken, prawn, fish biryani. The word Biryani is derived from Farsi. Traditionally earthen pots were used to make biryani to bring out the best aroma.

Soak saffron in warm milk and keep aside. Saffron is the stigma of a flower, crocus.
Fry the sliced onions till crispy golden brown in color.
When cool, grind it coarsely.
Rub ginger and garlic paste all over the chicken
Add red chilli powder, half of the mint and coriander, lemon juice, green chills, the ground spices, crushed onions, yoghurt and the oil in which the onions were fried .Marinate for 2 hours
In a heavy-bottomed vessel, put the chicken along with the marinade and cook on medium heat until the gravy is ready and the oil is separated.
Boil water, when hot enough add the remaining spices such as whole cloves, bay leaves, cardamoms and cinnamon then add salt and the rice. Parboil the Rice. Do not let […]

Meat Kebab Recipe
Kebabs are made from meat – minced or medium sized; they have become popular across the world. The main ingredients used are chicken, lamb, chicken, beef and fish. In Arabic language Kebabs mean frying. The kebabs were originally found in Greece. Here we shall learn the recipe of Shammi Kebab.

Cooking Fried Fish
Fried fish is a regular dish made all over the world in different ways and has its different versions that are all palatable. It goes well with chips or if you want something Indian then try it with dal and rice. Fish is consumed in India far and wide. The delicious Indian masalas used in making fish and eaten with the rice makes it a wonderful combination. It’s a staple in the coastline belt of India.

Recipe Poha
In India, though Poha is a Maharashtrian dish, it has its presence in every state. Because it is cooked easily many people prefer eating it in morning breakfast. The combination of onions, coriander makes its more appealing, delicious and distinctive.
Ingredients:-

Wash the poha twice.
In a heavy sauce pan, add 1.5 tsp oil, heat it, and add cumin seeds, mustard seeds and then potatoes.
Now put green chillies and curry leaves, then add onions.
Fry and stir until they are tender.
Add other ingredients and poha.
Little squeeze of lemon (if required) can be added for tangy taste.
Garnish it with remaining coconut and coriander.
Serve hot with tea or coffee.

Cooking Malai Kofta
Kofta in Turkish means rounding or ball. Originally from turkey koftas are prepared all over the Middle East countries and few of the Asian countries. A very delicious dish, this can be eaten dry or with a gravy. Koftas were introduced to India by Mughals.

Boil the potatoes and mix all the ingredients for the Kofta except raisins.
Make small balls then flatten it put 2-3 cashews and raisin in the center and make it into a ball.
Repeat for the remaining dough. Keep aside.
Roast cinnamon, cardamom, nutmeg and cloves together.
Dry grind them, wet grind all the other gravy ingredients except ghee to a paste.
Heat ghee in a skillet adds the dry powders add paste after 2- 3 minutes and fry for 5-7 minutes more.
Add 2 cups of water and simmer on low flame for 15 mins.
Warm the Koftas on a tava.
Place the Koftas in a serving dish. Add the hot gravy on the Koftas and bake in hot oven for 5 minutes.
Serve hot.

How to cook Kachori
This is a savory snack which has originated in the northern part of India. This snack can be eaten at any time of the day and is extremely filling. While, the rest of India has managed to reduce the size of the Kachori, North Indians still swear by the super-sized versions.
Ingredients.

Soak dal overnight. Semi grind the dal with a little water
Heat 2 tbsp of oil in a nonstick pan and add the Asafoetida.
Next, add ginger and green chili paste.
When the oil separates put the dal and stir without letting it to stick to the bottom.
Add salt, red chilli powder, pepper powder and mix well.
Keep stirring till the dal becomes a dough like consistency.

To end

Make soft dough of Maida, salt and oil.
Make small balls.
Flatten each ball put the stuffing.
Roll them and deep fry the balls in hot oil.
Serve with chutney or curry.

First wash the spinach and then blanch into hot water
For 10 minutes keep it covered
After it is done, blend it with green chillies, water to make a pulp and grind it
Then grind the tomatoes.
In a vessel, heat oil or butter and then add the chopped or finely ground onions.
Let them become golden brown.
Now add ginger garlic paste
Now add dhania powder, Jeera powder, salt and then add tomatoes.
Stir it for 2 minutes and then add the Palak pulp.
Let it cook for at least 5-7 minutes.
Now add Paneer pieces and turn off the flame.
Garnish with cream and serve hot with any kind of Indian bread.

Cut the Paneer into small pieces.
Take some oil in a pan on medium flame.
Place cumin seeds in it till they splutter.
Add the ginger garlic paste.
Keep adding water to avoid sticking of paste.
Add the masalas and some water to it.
Now add the combination of masala and water to the pan and sauté well.
Now add the tomato puree to it.
Add the cashew nut paste to it and stir well.
Now add the pieces of Paneer to the mixture and let it boil for some time.
Add some water if the gravy is going dry.
Serve hot after a boil.